Peculiarities of national cuisine: Serbia. Cuisine of Serbia. Dishes and recipes of Serbian cuisine Serbian dish 9 letters

In Serbia, people still live and eat leisurely, enjoying coarse, sometimes fatty foods, grilled dishes, excellent homemade spirits, desserts that do not spare walnuts, eggs and butter, and other manifestations of dietary hedonism that in the West Europe is practically banished from the menu.

In Serbia, just like in any other country, the national cuisine is heterogeneous. Pita, baklava, tulumba, lamb and mutton dishes are typical for Kosovo. The cuisine of Vojvodina, for example, has adopted the features of Austro-Hungarian cuisine with an abundance of dough, rapeseed, buktli and dumplings, and in Srem they eat something completely different from what they eat in Banat or Bačka.

The cuisine of Serbia was influenced primarily by Central European, Hungarian, Austrian, but also eastern, especially Turkish and Arabic cultures.

Modern Serbia has not been spared other foreign influences. Thus, in restaurants in large cities you can find Italian, Greek and French, Japanese, Chinese and Indian dishes, although in rural areas traditional national cuisine is still preserved to one degree or another. And the search for traditional Serbian cuisine will lead us to the distant Middle Ages.

Traditionally, medieval Serbia ate two meals a day, and breakfast came later, under Western influence. Until the mid-20th century, people ate here mainly boiled food with a lot of vegetables: soups, stews, paprikashi, goulash. Therefore, it is not surprising that the spoon was the only cutlery for a long time.

Bread

Serbian cuisine is known for its generous use of bread. In medieval Serbia, bread was baked from “sumesica” and “surazica”, a mixture of wheat, barley and rye. In those days, due to the great role of bread in nutrition, it was treated with special attention. The dough was kneaded, cabbage leaves were placed on hot coals, the dough was placed on top of it, cabbage leaves were also covered on top and covered with hot ash. Bread dough was mixed with both cold and hot water. Cold was used for corn tortillas and cornbread to extend their shelf life. The upper social strata ate bread made from wheat, while the poor were content with bread made from oats, rye and buckwheat.

In medieval Serbia there were even laws defining standards for the quality of bread, and according to written evidence, in Belgrade in 1660 there were 600 mills powered by horses or the waters of the Danube.

Pies – Pita

The Serbs themselves call any type of pie the word “pita”, which should not be confused with Greek pita. Greek pita is an unleavened type of bread, which in Serbia has another name: “somun”. Both sweet and savory pies are popular in Serbia. The same pie can be prepared the same way, regardless of whether the filling is salty or sweet.

And what are the Serbian pies and dough products worth: pie filled with herbs and cheese “zelyanica”, pancakes “palacinki”, donuts “priganica”, pie “burek”.

Dairy

Kajmak is one of the rare authentic Serbian dishes; connoisseurs of national cuisine consider the best one to be made in the vicinity of Cacak. Serbs are confident that kajmak is a dish that cannot be made industrially while preserving its appearance and aroma. The popularity of kajmak, as well as an even more famous dish called cevapi, is evidenced by the fact that not so long ago a restaurant opened in the heart of Los Angeles, the menu of which includes “Large cevapi with kajmak”. There would be nothing surprising in this story if this restaurant, due to its popularity and attendance, did not attract the attention of the media, as a result of which it quickly became a real hit among ethnic restaurants and a place where the “jet set” gathers. Its menu, in addition to ćevap and kajmak, also offers other specific dishes of “Serbian-Turkish” cuisine, such as sarma, pita, lukmira, hurmasica, tufahiya and baklava. The best Serbian cheese can be found east of the Morava River.

Gibanitsy

Gibanica has a place of honor in traditional Serbian cuisine; the author of a 1913 Serbian cookbook, Sofia Maksimovic, collected 17 recipes for its preparation. The most famous are with poppy seeds, cherries, cabbage, spinach, pumpkin, noodles and semolina, but real Serbian gibanica is made from a combination of cheese and kajmak. For traditional gibanitsa, hand-rolled cakes were baked, and always in a wood-burning oven.

Meat

Meat cuisine predominates in the national Serbian cuisine. Most often you will find pork on a Serbian plate; experts say that the best fried pork is prepared in restaurants between Gornji Milanovec and Mrcajevec. If you find yourself in the Raska region or eastern Serbia, don't miss the chance to try roasted lamb. Serbian specialties include boiled knees with horseradish, kid meat, veal and pork fried in a large frying pan under a lid, Karađorđe schnitzel and stuffed hangers. Ground meat came from the East, along with spices. Serbian cuisine is rich in dishes such as čevapčići, chulbastija, leskovačke mučkalica, ražnici and pljeskavica.

Pljeskavica (fried flatbread of coarsely chopped meat), Karadjordje schnitzel (thin steak with cheese in breadcrumbs), kapama (lamb stew with onions and yogurt), veshalitsa (chops in spices), ražnjiči (pork and veal skewers), dzhuvech (stew meat with rice and vegetables) – these names of Serbian dishes sound like music to the Russian ear. Quite simple, but very satisfying and tasty food is very popular in this Balkan country.

Serbs prepare smoked meat incredibly carefully. It is dried in the wind, then in cold air, and only then smoked. Sausages, cracklings and other pork products are presented throughout Serbia, but the inhabitants of Vojvodina were the first to learn how to make them from the Austrians.

Soups

There are two types of soup in Serbian cuisine: regular soup called supa, and soup with zaprška (flour fried in oil), called čorba. The most common are easy-to-prepare thick soups made from beef or poultry with the addition of noodles. Fish soup ( riblja čorba) and lamb soup ( jagnjeca čorba) are considered delicacies.

Salads

In Serbia, salads are usually served with the main course rather than as an appetizer. The most recognizable Serbian salad in the world is Shopska.

Pepper

Paprikashi, ajvar and pinjur spread from southern Serbia. Ajvar is made from large, sweet, pointed red peppers, which grow especially well in the soil of southern Serbia.

Honey played a very important role in medieval Serbia; as a rule, it almost completely replaced sugar. Beekeeping was especially developed in monasteries. Although the use of honey is now gradually losing importance, it is too early to completely write it off. Honey was very popular in its time, but its traditional recipe has almost been lost.

Sweets

Among the sweets of Serbian cuisine, a place of honor undoubtedly belongs to baklava, which, like tulumba, and in general most cakes with sugar syrup, is part of the rich Turkish culinary heritage. Traditional Serbian sweets include pitas with apples or cherries, semolina cakes, salchici, vanilla buns, koch and a variety of cakes, which contain a lot of eggs, butter, chocolate and walnuts. These sweets perfectly complement the individual face of Serbian cuisine.

“Jam” is a specific dish of Serbian cuisine, it is one of the ways of preserving fruits, the result of which is a product that is most reminiscent of Western jam. The most exquisite jams are made from wild berries, plums and apricots.

Coffee – a ritual, or...?

Turkish coffee, the way it is brewed in Serbia, is significantly different from what you will be offered in Turkey. The main differences are strength and aroma. By the way, it is very important to keep in mind that the owner will consider it extremely impolite if you refuse a cup of coffee on your first visit to his house, even if you never drink it at all.

Slivovitz

It is not known exactly when slivovitz began to be made in Serbia, but there is no doubt that it played a significant role in Serbian nutrition. In the morning, after waking up, one was supposed to drink a glass of strong slivovitz-prepečenica (from 40 to 45 ppm of alcohol), and a less strong one (17-18 ppm of alcohol), the recipe of which is almost lost in our time, was consumed as a digestif during lunch.

Herbs and spices

Herbs and spices are used very sparingly in Serbian cuisine: basically, only black pepper and paprika are used everywhere, and parsley is used in soups. You can also find dishes with the addition of white pepper, cloves, coriander, bay leaves and garlic.

Holidays

During holidays and celebrations, even in conditions of extreme poverty, they did not skimp on food. On such days, ham, eggs, smoked brisket, “steep sir”, freshly cooked kaymak and jelly are put on the table - all this only as appetizers. As the atmosphere gradually begins to warm up, hot boiled dishes (thick soups), sarma, pasul prebranac, podvarak and the signature dinner dish - fried meat - appear; at the end of lunch, traditional Serbian sweets are served. Each religious holiday is marked with its own dish. Zhito and Slavski kolach were eaten on days of “glory,” colored eggs on Easter, and chesnitsa on Christmas.

In recent years, thanks to the large Serbian diaspora, Serbian cuisine can be tasted all over the world.

Serbs are solid guys, and therefore they never miss breakfast, lunch, or dinner, happily combining them with a coffee break, which they drink here instead of water and tea. Dinner in Serbia is always the heaviest, which is why people like to slam the refrigerator door at night fast they will find brothers in spirit here.

Serbian cuisine is the meat richness of Central Europe combined with the vegetable freshness and spice of the Mediterranean. We have compiled our subjective top Serbian delicacies , which perhaps motivates you google tickets for the next plane to Belgrade.

Meat with meat

80% of Serbian food is meat, from which dozens of types of sausages, cutlets and chops are made. For example, the most important dish is cevapchichi (ћevapchiћi) - juicy pork sausages (sometimes wrapped in bacon), which can be sharpened straight from the grill on every big street in any city. It is customary to stuff such a sausage into a bun similar to a cheburek, sprinkle generously with herbs, onions and paprika, eat it greedily in 10 seconds and then walk around with a burnt mouth for half a day.

The main Belgrade feature isKarađorđeva schnitzla (Kara?or?eva šnicla). Schnitzla is a thick pork sausage stuffed with kajmak (fermented salted milk foam), fried and breaded. Any self-respecting Serbian kafana (that’s the name of a traditional local tavern) will serve it with fries and tartar. The main thing to remember when ordering is that the Serbian portion is two or even three times larger than the standard Belarusian portion.

Serbian answer to hamburger -Pljeskavica(pieskavica), a large minced pork cutlet grilled over charcoal. Eat it with Serbian proja bread or just plain, wash it down with tasteless Serbian yoghurt - the best friend of a tourist who wants to try all the meat goodness without cracking.

Be sure to try itcookie- if only because in Serbian this is what they call a huge piece of spicy pork, roasted on a spit. With such a variety of meat, our favorite kebabs on skewers are perceived by locals as fast food, which does not deserve special attention.

Did you eat jamon in Barcelona? So, you will appreciate andprosciutto- dried meat, which is cut directly from an impressive ham hanging from the ceiling. Prices, like everything else in Serbia, make you wonder - have you been shortchanged in your favor?

Lovers of cabbage rolls will appreciate their Balkan counterpart -sarmu( sarma ) , which is made not from fresh, but from sauerkraut. Fatty, salty, heavy sarma is simply created to treat hangover, and in Serbia you will get to know it closely (but more on that below).

Serbian snack

The Serbs have a great variety of salads: warm, moderately humid - vegetables come out like crazy. We recommend trying the classics -Shopska salad (Shopska Salata), a mix of cucumbers, tomatoes, peppers and grated cheese with lemon, chopped into giant pieces. By the way, if you want to go to Serbia for the New Year, they also have Olivier and it’s called “salata ruska”.

Connoisseurs of grandma's sunsets will be able to have a blast in Serbia by purchasingaivara (ajvar). This is fried and baked red paprika, which is twisted with tomatoes. In fact, it is the most delicate lecho, it is spread on bread, meat, or simply eaten with spoons in the morning. Every Serb firmly believes that the most correct ajvar in the country is prepared by his mother.

Another wonderful invention of the Serbs is the idea of baking peppers, salting, pickling, rolling in a jar and serving under the name “baked paprika" Due to the fact that it is smoked over an open fire, you might think that the paprika is rotten, but don’t panic - everything is as intended!

Baking and sweets

Baking in Serbia is not a holiday food, but an everyday food. From 7 am in any bakery(baker) you can take it pita- a strip of puff pastry with different fillings. The most important, naturally, is meat, but there are a million options - from cherries to spinach. The portion is enough to fill you up for the whole day, so be careful - you still have a lot to try.

Good breakfast option -burek, a layer cake with different fillings, the portion of which looks like a quarter of a large frying pan, and the gluttony is just off the charts.

Desserts in Serbia are almost like in Turkey: honey, nuts, dried fruits, thick dough.

If you still think that tarragon is the green soda from childhood, then you definitely need to go to Serbia. One of the main desserts here ispotica, roll with tarragon, which is scientifically called tarragon.

Be sure to eat a piece of the complex piegibanicawith walnuts, sour cream, cottage cheese and apples, raisins and poppy seeds. Traditional advice to everyone who travels to the Balkans: don’t be greedy and take one for two!

Don't pass by pancakes with walnuts and millet -executioner. Even if you can’t stand porridge since kindergarten, this sweet happiness will go great.

Alcohol

Serbs have a special relationship with alcohol - they drink a lot here and with pleasure. The calling card of Serbia is fruit moonshine.rakia,which is driven out of everything,what grows in the garden. The strongest plum, but also other varieties (honey, quince, cherry, raspberry, pear) are planted in the sleigh very quickly. Although rakia is drunk slowly, thoughtfully and with gusto, already a couple of hours after the start of the evening in the kafan, the number of people dancing on the tables goes through the roof.

In order to dance and not be afraid of spilling brandy, the Serbs invented special dishes - chokanchici - glass bubbles with a thick bottom that you can take in your hand and anneal without fear of dousing your neighbor. By the way, good rakia costs no less than € 6-7 perhalf liter.

Beer in Serbia is not remarkable; locals prefer thin lagerJelen, pilsner Lavor some kind of craft.

Home Serbian delicacy -blackberry wine (kupinovo vino). It contains only 4 degrees, not an ounce of chemicals and tastes like blueberriesFruittella. Serbs, by the way, usually don’t speak toast, limiting themselves to the capacious “živeli” - an analogue of our “budzma”.

Considering that the working day usually starts very early, by 16.00 most people are already free and ready to hang out in establishments that are incredibly democratic in Serbia. Often, the owner of a store simply places an umbrella and a couple of plastic chairs on the street - this is already an option to drink lemonade or a cup of real coffee and chat about life.

And in cafes and restaurants it’s absolutely good - the price tag causes a “wow” effect, people leisurely enjoy huge portions, the waiters behave like your best friends. A waiter in Serbia is not a garçon or a service staff, but a hospitable host who will do everything to provide tastier food. So remember: hedonists don't lose weight. Especially in Serbia.

Photo: mimiskingdom.com; Facebook community of Comunale restaurant

Pljeskavica (fried flatbread of coarsely chopped meat), Karadjordje schnitzel (thin steak with cheese in breadcrumbs), kapama (lamb stew with onions and yogurt), veshalitsa (chops in spices), ražnjiči (pork and veal skewers), dzhuvech (stew meat with rice and vegetables) - these names of Serbian dishes sound like music to the Russian ear. Quite simple, but very satisfying and tasty food is very popular in this Balkan country.

The cuisine of Serbia, like many others, was formed as a result of a mixture of several culinary traditions - Slavic, Hungarian, German, Turkish and Mediterranean. As a result, Serbian cuisine is famous for its variety.

If you love meat dishes, Serbian cuisine is worth paying special attention to. They are prepared mainly from pork, lamb and goat meat, and are mainly baked over coals.

Serbs have not only meat at the head of the table, but also vegetables - eggplants, tomatoes, peppers, onions. They come in all forms: coarsely chopped, stewed, grilled, stuffed and as a filling.

And what are the Serbian pies and dough products worth: pie filled with herbs and cheese “zelyanica”, pancakes “palacinki”, donuts “priganica”, pie “burek”. And, of course, all these pickles should be washed down with national plum brandy.

What do you need:

Packaging of yeast-free puff pastry

Bunch of dill

Bunch of basil

A small bunch of green onions

Handful of black olives

Salt pepper

200 g crumbled feta

Egg for brushing

How to cook zelyanitsa with herbs and feta:

1. Carefully roll out the layers of dough in one direction (approximately 50*15 cm), grease with oil, leaving the edges ungreased, and place on a towel.

2. For the filling, chop all the ingredients, mix well, add salt and pepper.

3. Place the filling on long pieces of dough, use a towel to roll it into a tight “sausage” and seal the edges, wrap it in a spiral. Brush the surface with lightly beaten egg.

4. Place the pie on a greased baking sheet and bake at 180C for about 30 minutes.

5. Zelyanitsa with herbs and feta is ready!

Bon appetit!

What do you need:

500 g peeled medium-sized potatoes

500 g tomatoes

A handful of olives

150 ml vegetable broth

2 cloves garlic

A little vegetable or olive oil

A small bunch of oregano and parsley

50 g butter at room temperature

How to cook potatoes with garlic and feta:

1. Remove the skin and seeds from the tomatoes and cut into fairly large pieces. Chop the greens and make deep cuts on the potatoes.

2. Place tomatoes in a greased baking dish, add salt and pepper, and sprinkle with oregano. Place the potatoes on top of the tomatoes, cut side up, pour in the broth and bake for 30 minutes at 200C.

3. At this time, crumble the feta, mix with chopped garlic, parsley, olives and butter.

4. Place the cheese mixture on the potatoes and bake them for another 7 minutes.

5. Baked potatoes with garlic and feta are ready.

Bon appetit!

What do you need:

400 g lean lamb

200 g pork

1 medium onion

2 cloves garlic

1 chili pepper

A little fat for frying

How to prepare pljeskavica:

1. Pass the meat through a meat grinder, mix with chopped onion, garlic and chili. Add salt and leave for 30 minutes.

2. Make flat steaks the size of a large man’s palm from minced meat, grease them on all sides with fat.

3. Bake cutlets on coals, grill or in the oven at 200C for 7 minutes on one side and 3 minutes on the other.

4. Pleskavitsa is ready.

Bon appetit!

What do you need:

2 very large bunches of parsley

500 g fresh champignons

Juice of 2 lemons

4 cloves garlic

80 g grated parmesan

Olive oil

Salt pepper

How to make a green salad:

1. Cut the champignons into halves, sprinkle with half of the lemon juice, leave for 10 minutes, then drain off the excess liquid.

2. Chop the parsley and mix with mushrooms and cheese.

3. For the dressing, lightly whisk olive oil, lemon juice, chopped garlic, salt and pepper. Pour the dressing over the salad and stir.

4. Green salad is ready.

Bon appetit!

What do you need:

500 g lamb

100 ml vegetable oil

700 g tomatoes

3 medium onions

3 tbsp. spoons of rice

1 small eggplant

200 g pumpkin pulp

2 paprika pods

A bunch of parsley and celery

How to cook juvech:

1. Chop the tomatoes and set aside. Chop the remaining vegetables and herbs, add 2 tbsp. spoons of vegetable oil, salt, leave for 15 minutes.

2. Place the tomatoes in a deep baking dish, put half of the vegetable mixture there, put pieces of meat on the vegetables, sprinkle with rice. Place the remaining vegetables in the next layer, pour in the vegetable oil, and pour in 2 cups of water.

3. Bake at 150C for 2 hours. Serve the stew with wheat tortillas.

4. Juvech is ready.

Bon appetit!

What do you need:

1 cup pancake flour

1 cup corn grits

1 glass of milk

300 g cheese

150 ml vegetable oil

Baking powder packet

How to Make Proya Cornbread:

1. Beat corn grits and milk with a blender and leave for 30 minutes.

2. At this time, beat the eggs, crumbled cheese, vegetable oil and a mixture of pancake flour and baking powder.

3. Add the cheese mixture to the corn grits. Knead the dough thoroughly.

4. Cover a baking sheet with parchment, grease, pour in the dough and bake at 180C for 30 minutes.

5. The corn bread is ready.

Bon appetit!

What do you need:

125 g milk

A pinch of salt

A pinch of sugar

Oil for frying

For filling:

A handful of sesame seeds

200 g homemade cottage cheese

1 cup crushed walnuts

5 tbsp. spoons of powdered sugar

How to cook executioners:

1. For pancakes, knead the batter and bake the pancakes on both sides.

2. For the filling, mix all ingredients in a blender (you can add chocolate).

3. Fill the pancakes with curd mixture and roll them into an envelope.

4. The executioners are ready.

Bon appetit!

Veal chorba

What do you need:

200 g veal

1 large carrot

1 onion

2 parsley roots

50 g celery root

100 g cauliflower florets

50 g fresh green peas

A small bunch of parsley

Juice of 1 lemon

3 tbsp. spoons of flour

1.5 liters beef broth

Frying fat

How to cook veal chorba:

1. In a deep saucepan with a thick bottom, fry chopped onion and pieces of meat (about 1.5 cm * 1.5 cm) in fat.

2. Add chopped vegetables and grated roots, salt and pepper.

3. Add flour to the roasted vegetables and stir without lumps.

4. Pour in the broth. Cook for about 1 hour until thick.

5. Serve the soup with sour cream and herbs.

6. Veal chorba is ready.

Bon appetit!

What do you need:

15 sweet paprika pods

5 cloves garlic

100 ml vegetable oil

100 ml wine vinegar

2 tbsp. spoons of sugar

How to cook pepper in Serbian style:

1. Wash the paprika with tails and seeds, place on a wire rack over the grill (at home, on a baking sheet in the oven at high temperature), bake until the skin is burnt. Place in a plastic bag for 10 minutes, then remove the skin and discard the seeds.

2. For the marinade, mix chopped garlic, sugar, oil and vinegar. Pour over the peppers and let sit for 1 hour.

3. Serbian pepper is ready. Serve as an appetizer with meat.

Bon appetit!

What do you need:

2 kg fatty fish fillet

5 green peppers

4 onions

3 tbsp. spoons of olive oil

1 teaspoon ground red pepper

How to cook fish paprikash:

1. Lightly fry the onion in a saucepan and sprinkle with red pepper.

2. Place the fish fillet on the onion and simmer for 20 minutes over low heat.

3. Pour in water so that it covers the fish, add the pepper cut into circles, add salt and cook until the water has almost completely boiled away.

4. Serve the stewed fish in a deep plate, sprinkled with herbs.

5. Fish paprikash is ready.

Bon appetit!

Photo: Inlovewithfood.com,Foodlibrarian.com,Finecooking.com

Http://www.wmj.ru/parts/dom-i-eda/vkusnye-stati/page/multi-page-instruction-horiz/serbskaya-kuhnya/pagenum_11

Chicken ajmokac, Herzegovinian yaprak, Herzegovinian chervish, Dalmatian fish goulash, Duvech, Winter paprikash, Keshke, Vegetable dumplings, Sausages in red wine, Kotlovina, Chicken in kajmak, Serbian chicken, Chicken with black sauce, Leskovatska mukalica, Meat lamb with okra, Peasant omelette, Papula, Pepper in breadcrumbs, Pepper in Leskovacki style, Pepper stuffed with kajmak and feta cheese, Baked pepper in Macedonian style, Pilav, Pleskavici, Podvark, Polpety, Fish in a pot in Ohrid style, Fish po -smederevski, Fish paprikash, Rolled burek, Pork with horseradish and potatoes, Roast pork "Stubica", Serbian papazyaniya, Tavce gravce, Tashki with cottage cheese, Chicken with walnuts, Chicken with vegetables, Cevapcici, Chimbur (scrambled eggs with spinach), Chobanac , Chomlek, Chulbastia, Strukly with cheese, Yufka, Janiya with prunes.

Chicken aimokats

(for 4-6 servings)

1.5 kg chicken meat

80 g vegetable oil

onion

5-6 cloves of garlic

400 g sour cream

Cut the chicken into pieces, place in a saucepan, add water, salt and cook until the meat is tender. Fry the flour in vegetable oil until golden brown, add finely chopped onion and garlic, fry, pour chicken broth over it. Add the meat and continue to cook until the liquid thickens. Before serving, season with sour cream and acidify with lemon juice.

Herzegovinian yaprak

(for 4-6 servings)

1 kg rashtan - kale

600 g lamb

2 onions

1 tbsp. l. vegetable oil

2 fresh tomatoes

300-400 g sour milk

salt pepper

Chop the onion. Pass the meat through a meat grinder, mix with onions, add rice and vegetable oil. Wash the cabbage leaves, boil in salted water, drain and cut off the roots. Roll sarma from cabbage leaves with filling. Place the sarma in a wide pan in a circle, add water until submerged and cook over low heat. When the dish is half cooked, add chopped tomatoes and continue cooking. Serve the finished yaprak with sour milk.

Japrak is a traditional Herzegovinian dish made from kale. The word yaprak is of Turkish origin and means leaf, i.e. food wrapped in a leaf.

Herzegovinian worm

(for 4-6 servings)

(for 6 persons)

500 g beef or veal

4 cloves of garlic

1 tbsp. l. butter or ghee

vinegar

flour and eggs for breading

From 4 eggs, flour and a small amount of water, knead a stiff dough and rub it into crumbs with your palms, and then lay it out on a clean napkin for 1/2 hour to dry. Cut the beef or veal into small pieces, add salt, roll in flour and stirred egg and fry in hot fat until browned. Then add the tarana and fry together until the tarana is browned.

Place in a fireproof dish, sprinkle with crushed garlic and water with diluted wine vinegar, then bake in the oven. Chervish can also be prepared from snails. In this case, the meat is replaced with snails, and the butter with vegetable oil.

Chervish literally means gravy, melted fat from meat. In Bosnia, this is the name for a dish made from meat and tirit. It is served with diluted vinegar and crushed garlic immediately after chorba. Most often, chervish is prepared from lamb or veal, but it can also be prepared from hare. It is prepared in two ways: from chopped meat, or from meat minced through a meat grinder.

Dalmatian fish goulash

1 kg of fish (different varieties),

1 cup various greens,

2 onions, 2 cloves of garlic,

tomato paste,

red pepper,

lemon juice,

Clean the fish, remove the bones, cut into pieces, sprinkle with lemon juice, salt and sprinkle with red pepper. Fry finely chopped greens, finely chopped onion, crushed garlic, red pepper and a few slices of lemon in a large amount of oil over fairly high heat. Carefully mix with tomato puree, add the fish cut into pieces and simmer on low heat until cooked. Before serving, sprinkle the dish with herbs.

Duvech

250 g pork, 250 g beef or instead of pork and beef 500 g lamb, 75-125 g vegetable oil, 3 tbsp. rice, 750 g tomatoes, 3 onions, 1 small eggplant (optional), 3 pods of sweet bell pepper, 200 g pumpkin, 1-2 bunches of parsley, a handful of celery, salt, pepper.

Cut the tomatoes into slices and place in a bowl. Finely chop the pepper, eggplant and pumpkin, mix with chopped onion, finely chopped parsley and celery and place in another bowl. Season everything with salt and pepper, pour in vegetable oil and let stand for a while so that the vegetables release their juice. Then put the tomatoes into a saucepan, add half of the other vegetables and put the meat cut into large pieces on top. Then add a layer of remaining vegetables and washed rice. Place the remaining tomatoes on top, add 2 cups of water and the remaining vegetable oil from both bowls. Place in the oven over low heat and simmer for 2 hours (you can add a few more tomato slices on top). Serve the duvech directly in the pot. White bread must be served with this dish.

Winter paprikash

(for 4-6 servings)

1 kg pork

10 pickled peppers

4 onions

red pepper

Place the fat in a wide saucepan, heat it, add finely chopped onion and meat, cut into small pieces. Add salt, cover and simmer until the meat is soft. Later, add a little red pepper and coarsely chopped pickled pepper, simmer, add water to cover the contents, and cook over low heat until the water boils.

Paprikash is a dish that originated in Vojvodina under the influence of Hungarian cuisine. Previously, paprikash was always served during major holidays.

Keschke

(for 4-6 servings)

1 turkey

1 lamb or pig diaphragm

1200 g wheat

pepper and red pepper (optional)

Cook the turkey and remove the meat from the bones. At the same time, steam the wheat with boiling water and leave to cool. Place a diaphragm at the bottom of a deep, wide pan, and on it lay out a row of wheat, a row of meat until all the ingredients are used up, and then pour in the broth in which the turkey was cooked. Add salt and cook until the meat is cooked down to the fibers. Remove from heat and stir well until the wheat and meat form a solid, homogeneous mass. Before serving, pour in the boiling fat and, if desired, add paprika and cayenne. You can also serve with sour milk. Keshke can be stored for a long time in a cold place, and is always reheated before serving. It is used for food in winter, and on special occasions it is served as a snack.

Vegetable dumplings

600 g of various vegetables (carrots, kohlrabi, cauliflower, white or savoy cabbage, potatoes), 180 g of butter or margarine, 2 slices of white bread, 2 eggs, 1 glass of milk, 250 g of flour, meat broth or water, salt, pepper, 2 tbsp. breadcrumbs.

Peel the vegetables, chop finely, fry in half the given amount of oil, add a small amount of broth or water and simmer until tender over very low heat. Cut the bread slices into cubes, lightly fry in butter and mix well with eggs, milk and flour. Then add the cooled vegetables, salt and pepper the mixture and form dumplings out of it, after rinsing your hands with cold water. Place the dumplings in salted boiling water and cook for 10 minutes. Drain into a sieve and transfer to a bowl. Fry the breadcrumbs in the remaining amount of butter and sprinkle them over the dumplings. Dumplings can be served as an independent appetizer or as a side dish for fried meat.

Sausages in red wine

(for 4-6 servings)

1 kg fresh pork sausages

1.5 l red wine

Pour wine into a large saucepan, bring to a boil and place sausages in it. Cook over moderate heat until 1/2 liter of wine remains. Remove the sausages, place the wine on a plate, and after it has simmered a little more, pour it over the sausages. Serve with black bread.

Basin

(for 4-6 servings)

750 g pork (loin)

80 g tomatoes

4-5 cloves of garlic

1-2 tbsp. l. mustard

1 tbsp. l. red pepper

1-2 pods of hot pepper

20 g vegetable oil and 20 g fat

salt pepper

Cut the meat, salt, pepper and fry it in vegetable oil and fat, then set aside. Chop the onion, fry it in the same fat, add chopped garlic, red pepper and tomatoes. Fry everything together. After this, add mustard and hot pepper, pour in water and wine and cook for about half an hour, then return the fried meat to the sauce and cook for another 20 minutes. Serve with green onions.

To prepare kotlovina, a Croatian folk dish, you need a special tin utensil - a cauldron with a wide upper edge. The name of the dish comes from this cauldron. Kotlovina used to be cooked in the open air, during large public festivities and fairs.

Pour kaymak, sour cream or sour milk over the finished sarma. Before ready, season the sarma with dressing prepared from 40 g of fat and 40 g of flour and cook a little more.

Chicken in kaymak

1 fatty chicken weighing approximately 1 kg, 400 g kaymak, 3-4 cloves of garlic, 1/4 liter of milk.

Clean and gut the chicken, boil in salted water until half cooked, remove from the broth and cool. Heat milk, kaymak and finely chopped garlic in a pot, divide the chicken into portions and add to the prepared sauce. Simmer lightly until the meat becomes soft.

Serbian chicken

(for 4-6 servings)

500 g green onions

250 g tomatoes

1 tbsp. l. fat

4 kohlrabi

1 eggplant

1 glass of red wine

salt pepper

Cut the chicken into pieces, add the fat, finely chopped onion, chopped tomato, chopped kohlrabi and finely chopped eggplant. Season with salt and pepper. Simmer everything together, adding water from time to time. When the meat and vegetables are soft, add enough water to cover, add wine and continue cooking. The liquid should evaporate. Once the liquid has evaporated, add kaymak and serve.

Chicken with black sauce

(for 4-6 servings)

chicken blood

1 tbsp. l. vinegar

30 g butter

1/2 liter broth

a little vinegar

parsley root

parsnip root

onion

salt pepper

Pour chicken blood into a cup, mix with a spoonful of vinegar and place on ice. Pluck the chicken, peel, wash and divide into six equal parts.

Melt the butter in a wide saucepan, add the chicken pieces, salt and pepper. Fry the meat on both sides, then sprinkle with flour, add broth, add a little vinegar, chopped herbs, onion and bay leaf. Simmer for about one hour. When the meat is tender, remove it from the pan, remove the large bones and place the meat on a platter. Drain excess fat from the sauce, add chicken blood and stir over low heat, but be careful not to boil. After ten minutes, remove the sauce from the heat and strain through a sieve.

Pour the prepared sauce over the meat. Serve with rice, dumplings or noodles.

Leskovatska muchkalitsa

(for 4-6 servings)

800 g pork or veal

400 g onions

80 g vegetable oil

1 pod hot pepper

salt pepper

parsley

Cut the meat into pieces, add salt and thread onto wire skewers. Grease with vegetable oil and bake on a charcoal grill. Remove the meat from the skewers and place it in a fireproof dish greased with vegetable oil.

Fry finely chopped onion, add hot pepper. Fry everything together for 2-3 minutes. Add fried onions to the meat, stir and bake in the oven.

Lamb meat with okra

(for 4-6 servings)

500 g lamb meat

2 onions

300 g okra

1 cup vegetable oil

4-5 cloves of garlic

parsley

red pepper, salt

Wash the meat and cut into large pieces. Finely chop the peeled onion and fry in vegetable oil until golden brown. Add finely chopped garlic and parsley, sprinkle with red pepper and continue frying. After a few minutes, add the chopped meat, salt, stir and simmer over low heat. Meanwhile, boil the okra in water, drain, chop and mix with the meat. Continue simmering until the meat and okra are tender.

Peasant omelette

(for 4-6 servings)

4 pieces of red pepper - baburs

80 g vegetable oil

120 g boiled potatoes salt

Finely chop the onion, fry a little in vegetable oil, add diced lard, fry, then add chopped baburs. Continue to fry until the peppers are soft and then add the diced boiled potatoes. Season with salt and pepper.

Heat vegetable oil in a shallow saucepan, pour in the scrambled eggs, and place the fried vegetables on top. Stir and bake in the oven.

Papule

(for 4-6 servings)

500 g white beans

4 cloves of garlic

2 tbsp. l. vegetable oil

salt pepper

red pepper

Wash the beans, place in a saucepan, cover with water and bring to a boil. Drain off the first water, add warm water and continue cooking until the beans are soft. After this, drain the water, rub the beans through a sieve, add vegetable oil, salt, pepper, a little red pepper and crushed garlic. Mix well and fry. If desired, you can add a little vinegar.

Pepper in breadcrumbs

(for 4-6 servings)

16 pcs. pepper (long)

50 g breadcrumbs

Wash the peppers, bake in the oven, in a frying pan or on a grill over coals, peel and drain the water. Add some salt. Shake the eggs, roll the peeled pepper in flour, then in eggs and breadcrumbs. Fry in boiling oil until browned.

Leskovack pepper

(for 4-6 servings)

400 g minced pork or veal

2 onions

12 dried peppers

1/2 cup vegetable oil

celery leaf

1 pod hot pepper

salt pepper

1 spoon Vegeta seasoning

Place dried peppers in warm water and leave for half an hour to swell. After this, remove the pepper from the water, let the water drain and remove the stems and seeds from the pepper. Peel the rice, rinse and cook in salted water until half cooked. Finely chop the onion and hot pepper and fry in vegetable oil. Place the minced meat in a convenient bowl, add cooked rice, sautéed onions and chopped celery leaves, salt, pepper, and seasoning. Mix lightly with your hand. Stuff the peppers with the prepared filling, place them on a baking sheet greased with vegetable oil and bake over moderate heat for about half an hour.

Peppers stuffed with kaymak and cheese

(for 4-6 servings)

20 pcs. babura pepper (babura is a variety of large tomato

prominent pepper)

500 g sheep cheese (brynza)

300 g kaymak

vegetable oil

Remove stems and seeds from the pepper and wash. Mash the sheep cheese with a fork, add kaymak and eggs and mix well. Stuff the peppers with the prepared mixture. Grease a baking sheet with vegetable oil. Place stuffed peppers on it and bake in the oven. Serve warm.

Macedonian baked peppers

(for 4-6 servings)

400 g roasted pepper

300 g tomatoes

150 g old kaymak

salt pepper

Wash the peppers, bake them on a hotplate or in the oven, remove the skins and then place them in a heatproof bowl.

Melt half of the kaymak in a shallow saucepan, add chopped tomatoes and fry. When the juice has boiled away, add salt and pepper. Stir. Pour the prepared mixture over the pepper, and place the remaining kaymak on top. Bake in the oven for about 30 minutes. Serve with meat.

Pilaf

(for 4-6 servings)

onion

10 peppercorns

In salted water with the addition of pepper, cook the peeled and cut into pieces chicken, cut into small pieces. Heat the fat in a large wide saucepan, add finely chopped onion and fry until browned. Add salt, add washed rice and fry a little more. Then pour in the cooked meat along with the broth, stir and cook over low heat until the rice becomes soft. Don't stir anymore.

Pleskavica

(for 4-6 servings)

300 g pork

300 g veal

2 onions

salt pepper

vegetable oil

Pass the meat through a meat grinder, place in a bowl, add salt and pepper and leave to stand for 4-5 hours. Before cooking, finely chop the onion, add to the minced meat, mix well and form small balls (about 150 g of meat per serving), break them on your hands so that you get a thin round schnitzel, brush with vegetable oil and bake on both sides on a wire rack grill

There are many ways to prepare pljeskavica with various additives. You can add finely chopped hot pepper or crushed hot pepper to the minced meat for pljeskavica.

Leskovac pljeskavica is prepared in the same way, only another 100 g of finely chopped lard is added to the minced meat. Cvrcak-pljeskavica is pljeskavica baked over coals and served in heated vegetable oil or kajmak. When it is placed on the table, it squeaks (tsvrchi). Uzhitskaya pljeskavica - it is served as a side dish with fried or baked capsicums, and the pljeskavica itself is topped with kajmak. For the amount of minced meat specified in the recipe, you need 200 g of kaymak and 5-6 pods of fresh pepper.

Podvark

for 4-6 servings)

(for 10 servings)

1 kg sauerkraut

2 onions

1.5 kg pork, or turkey, duck or chicken

1 tbsp. l. fat

red pepper

Wash the cabbage well and cut into 8 pieces, and then into strips about 1 cm wide. Fry the finely chopped onion in fat, add a little red pepper and, at the end, sauerkraut. Fry everything together over low heat. After the cabbage is ready, add a little water. Top with salted meat, turkey or chicken and place in the oven or bread oven and bake until the meat is completely cooked. If you are placing turkey or duck on the tray, proceed as follows: clean and wash the turkey or duck. Remove the gizzard, liver and lard, finely chop them or mince them, add half a head of finely chopped onion, 50 g of boiled ham, chopped parsley and celery, salt, pepper and a little fat (if there was no fat), mix and fry. Boil half a cup of rice in water for about 7-8 minutes, drain and mix with the prepared filling. Place the stuffed turkey or duck on the cabbage and bake in the oven, covered, for about half an hour, then open the lid and continue baking, turning so that the turkey or duck is browned on all sides.

Polpety

(for 4-6 servings)

750 g beef (cut)

onion

1 tbsp. l. fat

2 cloves of garlic

tomato juice

salt pepper

parsley

Prepare minced meat, add scrambled eggs, finely chopped onion, garlic and parsley. Season with salt and pepper. Form the prepared mixture into balls, roll in flour and fry in fat. Pour the fried polpetas with tomato juice and cook for about 30 minutes. Serve with potatoes or rice.

Fish in a pot Ohrid style

500 g of sea fish (ruffe is best), 1 onion, butter or margarine, 2-3 potatoes, 1-2 tbsp. tomato puree, 2 small pickled cucumbers, 2-3 tbsp. cream, red pepper on the tip of a knife, 2 tbsp. finely chopped green onions, 1 glass of water.

Finely chop the onion and fry in fat. Transfer to a pot, add red pepper, water and raw potatoes, cooked into schnitzels. When the potatoes are soft (add a little more water if necessary), add the tomato paste, followed by the sliced cucumbers and diced fish. Add salt, pour in the cream and, closing the pot with a lid, set to simmer. Sprinkle with green onions before serving. Designed for 2 servings.

Fish in Smederevski style

(for 4-6 servings)

600 g fish (pike perch or catfish)

lemon juice

120 g vegetable oil

4 pods of pepper - babur (tomatoes)

200 g tomatoes

5 glasses of white wine

2 pods of hot pepper

salt pepper

parsley

Clean the fish and prepare the fillet. Salt, pepper, sprinkle with lemon juice. Place in the refrigerator for 10 minutes. Then roll in flour and fry in vegetable oil on both sides. Place the fried fish fillets in a heatproof bowl. At the same time, fry chopped onions, chopped peppers, tomatoes and hot peppers in vegetable oil, add wine and simmer.

Pour stewed vegetables over the fish and bake in the oven. Sprinkle with chopped parsley before serving.

Heat the butter, add finely chopped garlic and parsley, fry a little and pour it over the carp. Serve with salted potatoes.

Fish paprikash

(for 4-6 servings)

2 kg of fish (carp or catfish)

80 g vegetable oil or fat

5 onions

1 tbsp. l. red pepper

2 green peppers (in season)

Clean the fish from scales and entrails, wash and salt well, cut into pieces and place in a bowl. Cover with a lid. Leave to stand for 20 minutes. Heat vegetable oil or fat in a wide saucepan, add finely chopped onion. When the onions turn yellow, sprinkle with red pepper. Mix well and place the fish pieces on the onion. Close the lid and simmer for about 20 minutes. Pour in warm water to cover the fish, add salt, add chopped pepper and cook until the fish is soft and the water has boiled away. Serve in a deep dish.

Rolled burek

(for 4-6 servings)

salt, warm water

fat for coating dough sheets

500 g pork and 250 g beef

4 onions

salt pepper

Pour the flour onto the table, form into a cone, make a depression in the middle, add fat and a little salt, then knead with warm water. Divide the dough into 4 parts, form into a ball shape, then place on a floured board. Roll out each piece into a sheet using a rolling pin. Spread the sheets on the tablecloth to dry a little, but do not overdry. At the same time, prepare the filling: finely chop the meat or mince it, chop the onion, add fat and yolks. Season with salt, pepper and mix the filling well. Grease one sheet and bend it on both sides so that the folded edges meet in the middle. Place the filling on the dough prepared in this way, wrap it into a roll, and roll the roll into a ring. Place this ring in the middle of a round baking tray greased.

The central ring is called "frk". All the other rings are twisted around it until the pan is full. Grease the top and bake in the oven until golden brown. When the burek is ready, you can sprinkle it with warm water, to which a little fat has been added, and return it to the oven so that the burek becomes soft. If desired, the burek can be topped with sour cream. It tastes better if cooked in a mixture of fat and butter.

Pork with horseradish and potatoes

(for 4-6 servings)

800 g pork belly

1 parsley root

1 carrot

1/2 celery root

2 cloves of garlic

3 peppercorns

1/2 onion

400 g potatoes

50 g horseradish

1 cup vinegar

Place the pork in a large saucepan, cover with water and add the peeled and cut lengthwise roots, onion, pepper, salt and garlic. Acidify with vinegar and cook over low heat. When the meat is almost ready, add the potatoes, cut lengthwise or diced, and continue cooking. You can also cook the potatoes separately. Remove the boiled meat from the broth, cut it, put it on a dish, put herbs and potatoes on top. Pour in the broth and sprinkle with chopped horseradish.

Roast pork "Stubica"

(for 4-6 servings)

4 servings pork loin

15 pcs. prunes

0.3 cups vegetable oil

3 cups sour cream

1.5 cups cream

1/2 bunch of parsley

2 glasses of white wine

0.3 cups strong homemade plum brandy

salt pepper

butter

Stuff portions of the loin with prunes, from which the seeds have been removed and butter is added instead. Add salt and fry in vegetable oil over low heat. Cut the remaining prunes into strips, pour in white wine and cook together with the pork. Later add sour cream and cream and continue cooking until a thick sauce forms. Before finishing cooking, pour in the homemade brandy and boil for another 1-2 minutes. Serve roast pork with homemade noodles or rice, sprinkled with chopped parsley.

Serbian papazyaniya (stew)

(for 4-6 servings)

(for 10 servings)

500 g beef or veal (rump)

500 g lamb meat (kidney part)

2 green peppers

4-5 mushrooms

1 parsley root

1 parsnip root

15 peppercorns

2 bay leaves

2-3 heads of garlic

vinegar, salt

Cut the meat into large pieces, place in a clay pot, top with finely chopped herbs, bay leaves, chopped onions, whole heads of garlic with the outer skin removed, chopped mushrooms, green peppers, quinces and add fat. Salt and add water so that it covers the contents of the pot. Add vinegar. Tie the neck with parchment paper and bake in the oven for about 8 hours. Pierce the paper in several places with a needle. When the papazyaniya is ready, serve on heated plates.

Tavche gravce

(for 4-6 servings)

250 g tetovac beans (large white beans)

2 tbsp. l. vegetable oil

4 dried peppers

2 bay leaves

salt pepper

red pepper

parsley

2-3 cloves of garlic

Wash and cook the beans, be careful not to overcook them - the grains should remain intact. Drain. Finely chop the onion, add salt, pepper and red pepper. Fry in vegetable oil. Place beans, onions, pepper pods and bay leaves in layers in a clay dish (tavche). There should be beans on top. Pour in the water in which the beans were cooked, sprinkle chopped parsley and mint on top, flour and, if desired, add 2-3 cloves of garlic. Bake the tavche in the oven, but make sure that the water does not boil too much. Do not stir.

Tashki with cottage cheese

(for 4-6 servings)

250 g cottage cheese

100-200 g butter

1 tsp. salt

gravy:

1 tbsp. l. sour cream

fried breadcrumbs

Using flour, eggs, a small amount of salt and warm water, knead the dough as for noodles, roll it into thin sheets. Whisk the cottage cheese with butter and salt until the mixture becomes foamy. On half of the rolled out sheet, distribute small piles of filling, about 5 cm apart, and cover with the other half of the sheet. Lightly press the dough together with your fingers in places where there is no filling, then cut into squares with a knife. Pour water into a large, low saucepan, place on the stove and bring to a boil. Carefully lower the pots into boiling water and cook. When the tanks float to the surface, remove them from the water with a slotted spoon and place them in a colander to drain. Then place the tashki in a bowl. Mix sour cream into the melted fat and pour this mixture over the tashki. Sprinkle them with fried breadcrumbs.

Chicken with walnuts

(for 4-6 servings)

1 chicken

100 g butter

3-4 cloves of garlic

300 g walnuts

salt pepper

vegetable oil

Wash the cleaned chicken, cut into pieces, add salt and pepper, fry in vegetable oil, add a little water and simmer until soft. Fry the flour in butter, add ground walnuts, chopped garlic, chicken meat and the liquid in which it was stewed. Continue simmering for another 10 minutes.

The chicken can be boiled and the sauce can be prepared using the broth in which it was cooked.

Chicken with vegetables

(for 4-6 servings)

chicken - 1 kg

1 tbsp. l. flour

50 g vegetable oil

1 parsley root

1 carrot

lemon zest

2-3 cauliflower flowers

Cut the chicken into pieces, roll each piece in flour and fry in oil on both sides. Pour in water, add peeled, washed and chopped carrots, parsley, cauliflower, lemon zest and marjoram. Add salt and cook over low heat. Acidify with vinegar before ready.

Serve with wide noodles or buckwheat kachamak.

Cevapchichi

500 g of beef (different parts are best: neck, brisket, shoulder, flank), 20 g of salt, vegetable oil, onion, cut into rings.

Pass the meat through a meat grinder twice and mix well (the quality and taste of cevapchichi largely depend on the diligence of the cook). Form flat sausages 2 cm long and 5 cm thick, grease them with vegetable oil, then bake on a wire rack for 15 minutes. Cevapchichi is eaten with plenty of onions cut into rings and fresh white bread. You can also serve bell peppers cut into rings, sliced tomatoes or fried potatoes as a side dish. About 30 pieces come out of 500 g of meat. Chevapchichi. And there are 8-10 pieces per serving.

Chimbur (scrambled eggs with spinach)

(for 4-6 servings)

200 g minced lamb

200 g minced beef

500 g spinach

80 g fat or vegetable oil

salt pepper

Fry finely chopped onion in fat or vegetable oil, then add minced meat and fry it. Boil the spinach, drain, chop and add to the meat. Add salt, pepper and simmer until the liquid begins to evaporate.

Fry a fried egg and place it on top of the meat and spinach.

FYI: chimbur is the Turkish name for fried eggs.

Cobanac

(for 4-6 servings)

200 g veal

200 g pork

1 tbsp. l. red pepper

1 tbsp. l. tomato paste

1 tbsp. l. aivara

1 pod hot pepper

1 tbsp. l. mustard

2 glasses of white wine

1 bay leaf

vegetable oil or fat

Finely chop the onion, fry in fat, add red pepper and meat, cut into pieces. Add some salt. Add water or broth from time to time; when it becomes soft, add tomato paste, ajvar, hot pepper, mustard, bay leaf and wine. Continue cooking. When the meat is ready, prepare a light dressing from flour and fat and add to chobanac. Serve with noodles.

Chobanac can be prepared from chicken, or from only one type of meat.

Chomlek

(for 4-6 servings)

800 g veal (brisket)

800 g onions

head of garlic

vinegar

red pepper

butter or ghee

salt pepper

Wash the meat and cut into large pieces. Peel the onion. If the heads are small, leave them whole; if they are large, cut them into four parts. Place meat and onions in layers in a clay bowl, add a clove or two of garlic to the onions, salt, pepper and sprinkle with red pepper. Place one at a time until you use the ingredients. Mix one part vinegar with two parts water and pour into a bowl until the liquid covers the contents. Place small pieces of butter on top. Tie a bowl with parchment paper, pierce it in several places and simmer. The liquid should evaporate until only a little sauce remains.

Chulbastia

(for 4-6 servings)

800 g veal or pork (tenderloin, loin, ham)

salt pepper

vegetable oil

Wash the meat, remove the veins and cut into pieces weighing approximately 200 g and 1/2 cm thick. Salt and pepper each piece on both sides, place one on top of the other and leave for 8 hours. Grease the rested meat with vegetable oil and grill on both sides.

Serve with finely chopped onions.

Strukli with cheese

(for 4-6 servings)

2 tbsp. l. vegetable oil

vegetable oil or ghee for coating

300 g fine white cheese

2 cups sour cream

Gravy:

100 g butter

150 g breadcrumbs

From flour, eggs, vegetable oil and warm water with the addition of a small amount of salt, knead the dough for a layer cake, divide it into two parts and leave to stand for a while. Mash the cheese with a fork, add the yolks, sour cream and whipped whites. Add salt and mix. Roll out the dough into sheets half a centimeter thick, sprinkle or coat them with vegetable or melted butter. Spread the filling evenly on each sheet and wrap it into a roll. Cut the roll into pieces 6-7 cm in size with the blunt side of a knife so that the edges stick together and the cheese does not fall out. Boil in salted water for about 30 minutes.

Fry the breadcrumbs in butter, pour it over the boiled shtrukl and serve. Štrukla can also be poured with a mixture of sour cream and yolks and baked in the oven.

Yufka

(for 4-6 servings)

3/4 l milk

Knead a stiff dough from flour, eggs and a small amount of warm water and roll it out into thin sheets, thinner than for noodles, and leave to dry. Roll the sheets into rolls, like a roulade, and cut into thin noodles, slightly wider than for soup.

Pour milk and water into a saucepan and bring to a boil, throw in the noodles and cook over low heat. When the milk has evaporated and the noodles are cooked, add a little butter and stir.

Janiya with prunes

(for 4-6 servings)

500 g pork or chicken

150 g prunes

3-4 leeks

red pepper, salt

Cut the meat into small pieces, fry in fat, add the peeled and chopped leeks and continue to fry until the leeks are soft, then add the red pepper and cover with water. Continue cooking. When the meat becomes soft, add the plums and cook a little more over low heat. The water should boil strongly.

in spices), ražnjići (pork and veal skewers), dzhuvec (stew with rice and vegetables) - these names of Serbian dishes sound like music to the Russian ear. Quite simple, but very satisfying and tasty food is very popular in this Balkan country.

The cuisine of Serbia, like many others, was formed as a result of a mixture of several culinary traditions - Slavic, Hungarian, German, Turkish and Mediterranean. As a result, the dishes of Serbian cuisine are famous for their diversity.

If you love meat dishes, Serbian cuisine is worth paying special attention to. They are prepared mainly from pork, lamb and goat meat, and are mainly baked over coals.

At the head of the table, Serbs have not only meat, but also vegetables - eggplants, tomatoes, peppers, onions. They exist in all forms: coarsely chopped, stewed, grilled, stuffed and as a filling.

Zelyanitsa with herbs and feta

Packaging of yeast-free puff pastry

Bunch of dill

Bunch of basil

A small bunch of green onions

Handful of black olives

Salt pepper

200 g crumbled feta

Egg for brushing

How to cook zelyanitsa with herbs and feta :

Carefully roll out the dough layers in one direction (about 50*15 cm), grease with oil, leaving the edges ungreased, and place on a towel.

For the filling, chop all the ingredients, mix well, add salt and pepper.

Place the filling on long pieces of dough, use a towel to roll it into a tight “sausage” and seal the edges, wrap it in a spiral. Brush the surface with lightly beaten egg.

Place the pie on a greased baking sheet and bake at 180C for about 30 minutes.

Zelyanitsa with herbs and feta is ready!

Bon appetit!

Potatoes with garlic and feta

500 g peeled medium-sized potatoes

500 g tomatoes

A handful of olives

150 ml vegetable broth

2 cloves garlic

A little vegetable or olive oil

A small bunch of oregano and parsley

50 g butter at room temperature

How to cook potatoes with garlic and feta :

Remove the skin and seeds from the tomatoes and cut into fairly large pieces. Chop the greens and make deep cuts on the potatoes.

Place the tomatoes in a greased baking dish, add salt and pepper, and sprinkle with oregano. Place the potatoes cut side up on top of the tomatoes, pour in the broth and bake for 30 minutes at 200C.

At this time, crumble the feta, mix with chopped garlic, parsley, olives and butter.

Place the cheese mixture on the potatoes and bake for another 7 minutes.

Bon appetit!

Juvech

500 g lamb

100 ml vegetable oil

700 g tomatoes

3 medium onions

3 tbsp. spoons of rice

1 small eggplant

200 g pumpkin pulp

2 paprika pods

A bunch of parsley and celery

How to cook juvech :

Chop the tomatoes and set aside. Chop the remaining vegetables and greens, add 2 tbsp. spoons of vegetable oil, salt, leave for 15 minutes.

Place the tomatoes in a deep baking dish, put half of the vegetable mixture there, put pieces of meat on the vegetables, sprinkle with rice. Place the remaining vegetables in the next layer, pour in the vegetable oil, pour in 2 cups of water.

Bon appetit!